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Spearmint (Mentha spicata), also known as garden mint, common mint, lamb mint and mackerel mint, [5] [6] is native to Europe and southern temperate Asia, extending from Ireland in the west to southern China in the east. [7]
Mentha, also known as mint (from Greek μίνθα míntha, [2] Linear B mi-ta [3]), is a genus of flowering plants in the mint family, Lamiaceae. [4] It is estimated that 13 to 24 species exist, but the exact distinction between species is unclear.
Mentha × gracilis (syn. Mentha × gentilis L.; syn. Mentha cardiaca (S.F. Gray) Bak.) is a hybrid mint species within the genus Mentha, a sterile hybrid between Mentha arvensis (cornmint) and Mentha spicata (native spearmint). It is cultivated for its essential oil, used to flavour spearmint chewing gum. [1]
Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring. This list does not contain fictional plants such as aglaophotis, or recreational drugs such as tobacco. It also excludes plants used primarily for herbal teas or medicinal purposes.
R-(−)-Carvone is also the most abundant compound in the essential oil from several species of mint, particularly spearmint oil (Mentha spicata), which is composed of 50–80% R-(−)-carvone. [9] Spearmint is a major source of naturally produced R-(−)-carvone.
Peppermint (Mentha × piperita) is a hybrid species of mint, a cross between watermint and spearmint. [1] Indigenous to Europe and the Middle East, [ 2 ] the plant is now widely spread and cultivated in many regions of the world. [ 3 ]
Perhaps the most common variation of this plant is spearmint (Mentha spicata). The term has been (and is currently) used to cover a number of aromatic true mints and mint relatives of the genera Clinopodium, Satureja or Micromeria.
In the Middle Ages green sauces made with mint or other herbs were common in French and Italian cuisine, [7] but their use declined as Europe entered the Modern Era. [8] Louis-Eustache Ude commented in an 1816 recipe for roast lamb, "In France we serve it up with Maître d'Hôtel but in England you send up with gravy under it, and in a ...